La Ribolitta

TOTAL TIME: 1 hr 20 min
Prep: 25 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1/2 head black cabbage, thinly sliced
  • 2 cups pureed tomatoes
  • 1 (14-ounce) can barlotti (or cranberry) beans
  • 4 cups vegetable broth
  • 6 slices country-style bread
  • Salt and freshly ground black pepper
recipe tools

Directions

In a large pot, heat the 1 cup extra-virgin olive oil and saute the onion, garlic, celery and carrot, until they are soft. Add the potato, savoy cabbage, black cabbage, tomato puree and beans. With the back of a fork, break up some of the beans.

Add the vegetable broth and bring it to a boil. Add the slices of the country-style bread and stir well. Continue cooking on medium heat for 45 minutes, adding a little more vegetable broth, if necessary. The consistency should be that of porridge. Season with salt and pepper, to taste.

Drizzle extra-virgin olive oil on each individual serving and serve immediately.
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